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A rich, savory stock made from roasted game bones, aromatic vegetables, and herbs. Ideal as a base for soups, stews, and sauces.
A savory clam broth infused with celery, garlic, parsley, and thyme. Simmered briefly with fresh clams, then strained for a clean, flavorful base.
A Louisiana-style court bouillon, a spicy tomato-based fish stew with white fish, shrimp, and rice.
4 servings This version of pasta and beans is more a thick stew than a soup. If you prefer it thinner, add more stock or broth, or even water. If desired…
A creamy beer-cheese soup with cheddar, ale, and aromatic vegetables, finished with optional garnishes like croutons and smoked ham.
About 8 cups; 4 to 5 servings The subtly flavored, firm flesh of winter melon takes well to the savory notes in this broth. You may find winter melon at…
About 8 cups Please read About Meat and Poultry Stocks. For a White Beef Stock, follow the directions for White Veal Stock, substituting beef bones for…
4 or 5 servings Asian markets often sell thinly sliced round steak for adding to hot pots and pho. If you cannot find it, buy a portion of eye-of-round…
A classic French fish stock (fumet) made from white fish bones, aromatic vegetables, white wine, and herbs. Simmered gently and strained for a flavorful…
About 10 cups; 5 to 6 servings A family favorite, and an inspiration to use greens in many of our soups. For a soup with even more character, swap in…
About 6 cups; 4 servings This soup is claimed by both Virginia and Georgia, but its roots are undoubtedly in the peanut stews of Senegal and Gambia.
About 6 cups; 4 servings Irma and Marion used grünkern, or freekeh, in place of the barley called for here. To substitute freekeh, add whole grains 20…
8 to 10 servings For Vegetarian Posole, omit the chicken and add two 15-ounce cans pinto beans, drained. Reduce the simmering time to 30 minutes. To make…
A hearty lentil soup variation with diced gold potato and cured Spanish chorizo or kielbasa. Simmered until the potatoes are tender and the sausage is…
About 8 cups; 4 servings For Mushroom Barley Soup, omit the beef. Begin by heating the butter or oil over medium heat. Add the mushrooms and shallot and…
A rich and soothing chicken broth simmered with soy sauce, Shaoxing wine, ginger, and shiitake mushrooms. Perfect served over rice or as a base for wonton…
About 9 cups; 5 servings A Philadelphia specialty dating from the founding of our nation, this tripe soup was sold on the street with cries of “All hot!…
Kreplach are Jewish dumplings filled with seasoned ground beef or chicken, typically served in broth. The filling combines sautéed onions, herbs, and egg…
A creamy, comforting potato leek soup made with butter, leeks, and potatoes, pureed until smooth. Perfect for a light meal or starter.
About 6 cups; 4 servings There’s a reason this soup has been on the menu of the US Senate restaurant every day since 1901.
8 to 12 cups Alternatives: WHITE VEAL STOCK, PORK OR HAM STOCK, POULTRY STOCK, BROWN POULTRY STOCK Alternatives: WHITE VEAL STOCK, PORK OR HAM STOCK…
A rich brown poultry stock made by roasting poultry parts and vegetables until deeply browned, then simmering with herbs and spices. Ideal as a base for…
About 10 cups; 5 to 6 servings This hearty but not heavy soup is a staple in our winter repertoire. We sometimes substitute 1 cup drained sauerkraut for…
About 11 cups; 6 servings Once the meatball mixture is assembled, this flavorful soup comes together quickly. If desired, prepare the meatballs a day…
Fresh recipes and planning tips from Plan n Cook.
Drop recipes onto breakfast, lunch, and dinner for every day.
Ingredients combined and scaled to your household servings.
Browse the library and public kitchens when you need inspiration.
Save favorites, pantry items, and meal plans in one place.
